Filet Mignon and Sauce Brunoise
Cutting meat the right way is very important. Be it Veal or Beef or Venison among other types of meat.
To have that ideal filet be it steaks for pan searing of barbecuing or pot roasting or a sous vide. Always make sure you season your meat well when needed. Rare, medium, medium rare or weldone love a good meat cut all the time.
Filet Mignon and Sauce Brunoise
Cutting meat the right way is very important. Be it Veal or Beef or Venison among other types of meat.
To have that ideal filet be it steaks for pan searing of barbecuing or pot roasting or a sous vide. Always make sure you season your meat well when needed. Rare, medium, medium rare or weldone love a good meat cut all the time.
Open in Cookpad AppSteps
- 1
For the filet Mignon. Season filet with salt and pepper. Heat pan with oil. When hot, sear filet and cook all sides for 4 minutes each. Add butter and use garlic and rub over for more flavour. Baste along and allow to rest for 10 minutes.
- 2
For the sauce. Chop onions, carrots, pepper and Basil.
- 3
Heat pan with oil. Add onions, carrots and allow to cook a little. Add stock and season. Add pepper allow to cook for 2 minutes and add basil and take off heat.
- 4
For plate. Lay filet Mignon on brunoise sauce drizzle sauce ontop and serve. Thanks
Cooksnaps
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